I still smile when I stir that bubbling pan of Pizza Pasta, the nutty toasted scent of melted cheese drifting up in fragrant steam. On my second trial, I learned how finely dicing the onion made the sauce silkier, and by the third, the edges of pepperoni curled just right—each little discovery nudged this from simple weeknight dinner into something to savor.
Why You’ll Love Pizza Pasta
- One-pan comfort that still feels like pizza night.
- Kid-friendly flavors with hidden veggies in every bite.
- Quick to throw together—ready in under 30 minutes.
- An Italian-American twist rooted in pantry staples.
A Little Background
Last winter, I needed a melt-in-minutes dinner that didn’t feel ordinary. After mixing pizza sauce with pasta and topping it like a pie, I realized this mash-up had roots in Italian-American home cooking—simple, resourceful, and endlessly adaptable as the seasons change.
Key Ingredients for Pizza Pasta
- Penne pasta (8 ounces): Holds sauce in its ridges; swap for rigatoni if you like bigger pockets.
- Ground beef (1 pound): Brings hearty richness; lean turkey works in a pinch.
- Pizza sauce (24 ounces): The flavor backbone; use marinara plus 1 Tbsp tomato paste if needed.
- Mozzarella cheese (1 cup): Delivers that signature stretch; shred fresh for best melt.
- Pepperoni (4 ounces): Provides savory crisp edges; scale up or swap salami.
How to Make Pizza Pasta
- Bring a large pot of salted water to a rolling boil. Add the penne and cook until tender with a slight bite, about 9–11 minutes. Drain and set aside.
- While the pasta simmers, heat 1 tsp olive oil in a deep skillet over medium heat. Add the ground beef and diced onion; cook, stirring now and then, until the meat browns and edges start to crisp, about 5–7 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
- Pour in the jar of pizza sauce and sprinkle in the Italian seasoning. Catch a gentle sizzling as you stir, then lower the heat and let it simmer for 3–4 minutes, watching the sauce bubble around the sides.
- Return the drained pasta to the skillet. Toss to coat each piece in the glossy sauce, then season with salt and pepper to taste.
- Preheat your broiler. Transfer the mixture into a 9×13-inch baking dish. Evenly sprinkle mozzarella and Parmesan over the top, then arrange pepperoni slices in a single layer.
- Broil for 2–3 minutes, until the cheese is melted and bubbling and the pepperoni edges are crackling. Watch closely to prevent burning.
- Remove from the broiler and let the dish rest for 2 minutes so the cheese can settle before serving.
Pro Tips & Troubleshooting
- Finely dice the onion in your second test to avoid chunky bits and achieve a smoother sauce.
- If the sauce seems too thin, let it simmer a minute longer or stir in 1 Tbsp tomato paste to thicken.
- For a spicier twist, crumble Italian sausage instead of beef and add red pepper flakes.
- Doubling the recipe? Use a 13×9 dish and bake for 12–15 minutes. Halve easily for an 8×8 pan.
Storage & Make-Ahead Guide
Let leftover Pizza Pasta cool at room temperature no more than 2 hours before sealing in an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. To reheat, thaw overnight (if frozen) then bake at 350°F for 15–20 minutes until warmed through. In my final trial, I found that chilling for a day melds flavors beautifully—just reheat until the cheese has that gentle bubbling edge.
Serving Suggestions
Serve Pizza Pasta with a crisp Caesar salad or garlicky breadsticks. A sprinkle of fresh basil or a side of marinated olives brings bright contrast to the rich, cheesy layers.
Frequently Asked Questions
- How do I reheat Pizza Pasta without drying it out? Cover with foil and bake at 350°F for 10–15 minutes, or microwave in 30-second bursts with a splash of water to restore moisture.
- Can I use gluten-free pasta for Pizza Pasta? Yes—cook according to package instructions and drain when just al dente so it doesn’t turn mushy in the sauce.
- What’s the best cheese blend for Pizza Pasta? Mozzarella and Parmesan offer stretch and savory depth, but adding provolone or fontina ups the richness.
- How can I make Pizza Pasta spicier? Stir in red pepper flakes during the sauce simmer or swap some pepperoni for spicy salami.
- Can I prepare Pizza Pasta ahead of time? Assemble through Step 4, then cover and refrigerate. When ready, top with cheese and pepperoni and broil as directed.
- How should I store leftover Pizza Pasta? Seal in an airtight container within 2 hours of cooking. Keeps 3–4 days in the fridge or 2 months in the freezer.
Final Thoughts
This Pizza Pasta has become my go-to when I crave pizza flavors without fuss. My favorite way? A drizzle of olive oil and a handful of fresh arugula on top for peppery lift. Try it out, snap a pic of your bubbling bake, and let me know how your Pizza Pasta adventure turns out!
More Recipes You’ll Love
- One-Pot Smoked Sausage Pasta – a similar one-pan approach with smoky sausage twists
- Chicken Pesto Pasta – bright basil pesto sauce meets tender chicken for a fresh pasta variation
- Pesto Pasta Salad – chilled, herb-infused pasta that’s perfect alongside your warm Pizza Pasta
- Simple Marry Me Chicken Pasta – creamy sauce and tender chicken for a cozy companion dish
Pizza Pasta
Ingredients
Meat Sauce
- 1 pound ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 24 ounces pizza sauce
- Salt and pepper to taste
Pasta & Toppings
- 8 ounces penne pasta
- 1 cup mozzarella cheese shredded
- 0.25 cup Parmesan cheese grated
- 4 ounces pepperoni slices
Instructions
Meat Sauce
- Heat 1 tsp olive oil in a deep skillet over medium heat. Add ground beef and diced onion; cook, stirring occasionally, until browned, about 5-7 minutes.
- Stir in minced garlic and Italian seasoning; cook until fragrant, about 1 minute.
- Pour in pizza sauce, bring to a gentle simmer, and cook until bubbling around the edges, about 3-4 minutes. Season with salt and pepper.
Pasta & Toppings
- Meanwhile, cook penne in a large pot of salted boiling water until al dente, about 9-11 minutes; drain.
- Add drained pasta to the skillet and toss to coat in sauce.
- Preheat broiler. Transfer pasta mixture to a 9×13-inch baking dish. Top with mozzarella, Parmesan, and arrange pepperoni slices.
- Broil until cheese melts and bubbles and pepperoni edges crisp, about 2-3 minutes. Watch carefully.
- Remove and let rest for 2 minutes before serving.